1) using a medium saucepan, combine water, butter and salt and bring to a boil. The second it starts to boil, add the flour all at once. Cook and stif the mixture until you can roll it into a ball. Put the ball into a cool bowl for ten minutes.

2) While you are wating for ten minutes, beat all four eggs. When the ten minutes are up, pour a quarter of the egg mixture into the dough. Stir vigorously until it's thick again. Repeat until all the egg mixture is used.

3) Drop the dough into 12 mounds on a greased baing tray. Bake in an oven at 400F for forty minutes or until you can see that they're golden. Remove from the baking tray and cool for five minutes on a wire rack. When cooled, cut the top of the puffs and remove the dough inside. Fill up the insides with the whip cream formula provied. Put the top of the puffs back on and sprinkle with the sifted powdered sugar if you wish.

Whip Cream Formula

Pour the whip cream into a mixing bowl along with half of the gelatin. Beat for two minutes on high. Pour in the rest of the gelatin and beat on medium. Stik a tooth pik in the middle If it an stay upright, the formula is ready. It not then add more gelatin and beat for longer.